Muscadine Jelly Recipe
Discover how to make muscadine jelly with this easy recipe. Capture the sweet, rich flavor of muscadine grapes in a delightful spread perfect for bread, biscuits, or desserts.
Ingredients
- 5 cup muscadine grapes (approximately 2 lbs)
- 1/2 cup water
- 3 cup granulated sugar
- 1 box (1.75 oz) powdered pectin
- 1 tbsp lemon juice
Instructions
- Wash the muscadine grapes thoroughly and remove any stems.
- In a large pot, combine the grapes and water. Simmer over medium heat for 10-15 minutes, occasionally stirring, until the grapes soften and release their juices.
- Mash the grapes with a potato masher to extract more juice. Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl to remove the skins and seeds.
- Measure out 3 cups of grape juice and pour it back into the pot. Add the sugar, pectin, and lemon juice, stirring to combine.
- Bring the mixture to a boil over high heat, stirring constantly. Once it reaches a rolling boil, cook for 1-2 minutes, then remove from heat.
- Skim off any foam from the surface and ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Seal the jars with lids and process in a boiling water bath for 10 minutes.
- Allow the jars to cool completely before storing. The jelly will set as it cools.
Notes
- Ensure the jars and lids are properly sterilized to prevent spoilage.
- Adjust the sugar level slightly if you prefer a less sweet jelly, but note that sugar helps with preservation.
- Use fresh muscadine grapes for the best flavor.